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How best to cook a boneless pork prime rib roast?

k
kcshigekawa Jun 14, 2013 12:25 PM

I got this at the market a few weeks ago, and have never seen it before. I did a quick search of recipes here, and came up empty-handed.

All suggestions welcomed!

  1. k
    kcshigekawa Jun 18, 2013 03:07 PM

    ok...here's a (fuzzy, not very clear) photo:

    (I obviously misremembered the part where it said it was boneless, but it is in fact boneless!)

     
    4 Replies
    1. re: kcshigekawa
      c oliver Jun 18, 2013 03:18 PM

      If you google "boneless prime rib pork roast" you'll get some idea of what to do with this. I think the mystery may now be solved :)

      1. re: c oliver
        k
        kcshigekawa Jun 19, 2013 02:05 PM

        I did Google it yesterday, and came up with exactly two links (!); they were nearly identical in what they suggested. I read them through, looked at what was in the house, and this is what I came up with:

        (for a 1.75 pound roast):

        > S&P well; brown on all sides in a hot CI skillet and about 1T veg oil

        > remove from pan; add chopped onion, apple, garlic, sage; put roast back in skillet on top of veg

        > put the whole shebang into a preheated 300 degree oven; roast 25-30 minutes per pound

        > when done, remove from oven to a plate and let rest

        > deglaze pan with a little white wine; finish with butter

        Results: Juicy delicious pork with a sort of savory onion/apple jam!

        1. re: kcshigekawa
          c oliver Jun 20, 2013 02:41 AM

          HURRAY!!!!! Sounds delish. And thanks especially for reporting back. We've learned something; I like that :)

          1. re: kcshigekawa
            h
            hheath9h Nov 18, 2013 12:53 PM

            What did you decide to do with this. My husband brought home a 6 lb center cut pork loin from costco. There are directions on the back on how to cut it yourself and the right side makes a boneless pork rib roast, the middle makes loin chops and the thinner right you cut into a boneless serloin roast. I just wasn't sure how to cook that por rib roast.

      2. m
        mexivilla Jun 15, 2013 07:10 AM

        I recently read an article that described new names for cuts of pork. Your market is ahead of the crowd.
        Here's one report http://www.businessinsider.com/meat-i...

        1 Reply
        1. re: mexivilla
          c oliver Jun 15, 2013 08:21 AM

          Am I missing where it refers to "prime rib"?

        2. j
          janniecooks Jun 15, 2013 01:45 AM

          Search for recipes for bonless pork loin; there are several threads here on that topic.

          I read recently that producers are changing the labels they use for pork cuts to make them the same as or more like labels used for cut of beef. Their action will likely confuse a number of people.

          1. f
            fourunder Jun 14, 2013 11:20 PM

            You have conflicting information, as others have noted. Generally, Pork Tenderloins are sold in Twin-Packs, so that should give you a clue. Pork Loin, is sold whole or cut down anywhere from 4-8 inch smaller pieces and sold, and or labeled as roasts.

            Pork Tenderloin should be roasted on higher heat 350-400* until it reaches 135* and held for 10-20 minutes. It could also be grilled with excellent results.

            Pork Loin is very forgiving. If you like soft, tender and moist meat, then roast low and slow @ 225* to 140* and rest for a minimum 20 minutes, up to two hours.. If you like your meat cooked more without any hint of pink inside, then roast at 325* to 145 and hold for 15-20 minutes before slicing.

            BTW.....pork loin will have a diameter of 3 inches top to bottom....about 4 inches across.. Tenderloins are only 1-2 inches thick.

            1. c oliver Jun 14, 2013 03:58 PM

              Are you talking about a rack of pork with the bones removed? I've never seen it that way. Is that how it was labeled? If you search for rack of pork you'll get some ideas. Too bad the bones were removed if that IS what you have.

              6 Replies
              1. re: c oliver
                k
                kcshigekawa Jun 14, 2013 04:45 PM

                Ya know, I'm really not sure! The label (which I saved when I vacuum sealed prior to freezing) says "boneless pork prime rib ". It's about a pound and three quarters.

                It was on sale when my local grocery did it's "5 for $25" in the meat section. Maybe someone made a mistake by removing the bones?

                ETA: I'll take a pic of the label this weekend and try to remember to post on Monday (no internet at home...) Maybe I'm mis-remembering.
                Would you treat it just like a beef roast?

                1. re: kcshigekawa
                  c oliver Jun 14, 2013 04:56 PM

                  I'd go back to the store with it and ask them what it is. I don't believe that "prime rib" is even an accurate term for beef.

                  1. re: kcshigekawa
                    s
                    sparky403 Jun 14, 2013 06:37 PM

                    that's a pork tender loin - I think?... many different ways to cook - very lean -

                    You wouldn't want to treat it like beef - far too lean, You could almost think of it as a boneless skinless chicken breast. I don't know your style of cooking so it's hard to recommend... see my post above for one sugestions.

                    https://www.google.com/search?q=pork+...

                    1. re: sparky403
                      c oliver Jun 14, 2013 06:54 PM

                      Curious why you think that something labeled "prime rib" that it's a tenderloin? If it's a rack of pork with the ribs removed, it's a pork loin. But again I'd take it back to the grocery and find out.

                      1. re: c oliver
                        s
                        sparky403 Jun 14, 2013 09:23 PM

                        Doesn't seem like she's too clear on exactly what it is. at that weight it's likely a pork tenderloin...

                        1. re: sparky403
                          c oliver Jun 14, 2013 09:37 PM

                          It's labeled a "prime rib." If you cook it like a tenderloin - 15 minutes or so - and it's not, ya gotta a mess. Why not just go back to the store and ask?

                2. s
                  sparky403 Jun 14, 2013 12:51 PM

                  I saw on some food show - Jose Andreas Pork loin baked in salt crust with Serano Ham.... Looks simple and delish.

                  http://www.foodandwine.com/recipes/po...

                  Google for the video - I think the salt crust makes a nice "show" too and it's so easy.

                  2 Replies
                  1. re: sparky403
                    k
                    kcshigekawa Jun 14, 2013 02:48 PM

                    Thanks...that looks good, but....

                    Am I mistaken in thinking that the loin is a different cut of meat from the prime rib (with or without bones)?

                    1. re: sparky403
                      s
                      sparky403 Jun 14, 2013 06:33 PM

                      How much does it weigh? I think you may have a pork tenderloin..

                      If it' in the 1.5 - 2lb range it's likely a pork tender loin.... if it's bigger than that it's a pork loin.

                      If it's the smaller one - I love it on the grill - it's very lean so careful to to cook it too much.

                      Last time I made one a few weeks ago, i butter flied and stuffed it with roasted red peppers wrapped & wrapped in bacon. finished with a tiny amount of bbq sauce. Very good

                      Once you determine which cut it is (both are pretty simple) let us know.

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